Cinnamon Anise Conchas & Semitas

One pan dulce dough, create two of your favorite panaderia treats! I always used to think that semitas were pan dulce for grown ups only, lol! Then there is the colorful conchas with intense flavors of fresh ground Mexican cinnamon and anise!

Course Antojitos, Bread, pan dulce

Cuisine Mexican

Prep Time 1

Cook Time 22

Proof Time 2 20

Total Time 3 42

Servings Conchas

Ingredients

Cinnamon Anise Concha Dough

1/4 c warm water
1 1/2 tsps dry yeast
1 1/2 tsps sugar
300 gr bread flour 2 cups (10.6 oz)
1/3 c granulated sugar
1/4 tsp salt
1 1/2 tsps canela
1 tsp anise seeds
2 large eggs at room temperature
1 1/2 tsps vanilla extract
1/4 c milk room temperature
4 tbsps unsalted butter room temperature

Concha Topping

1 cup plus 3 tbsps ap flour
1/2 c sugar
1/2 c shortening
1 1/2 tsps canela

For Coloring Concha Topping

3/4 tbsps cocoa powder
2-3 tsps pink food coloring gel
2-3 tsps yellow food coloring gel

Instructions

In a large cup, combine the warm water, yeast and sugar. Stir and let sit for 10 minutes. If the yeast does not foam up, then it's no good and will not allow the dough to rise.
In the bowl of the stand mixer, combine the flour, sugar, salt, cinnamon and anise seeds. Whisk to combine.
Lightly whisk the 2 eggs and add to the stand mixer bowl. Also add the activated yeast. Starting with the paddle attachment, mix on low until combined. Mix for one minute.
Mix in the vanilla and milk. Mix for 3 minutes. Mix in the butter. Mix for another 3 minutes.
Switch to the hook attachment and continue mixing for up to 15 -20 minutes or until the dough starts to pull away from the sides of the bowl. It will still be slightly sticky.
Topping: In a bowl, mix the sugar and shortening well. Gradually mix in the flour until you have a soft paste. Mix in the cinnamon. Divide into 3 equal sections (128 grams ea.). Mix in cocoa powder to the first until well incorporated. Cover with plastic and set aside. For the other colors, mix in 2-3 tsps of gel, depending on how intense you want the colors. Cover with plastic wrap and reserve.
Rub oil on your hands to help you pull the dough out of the bowl easier. Form a ball. Place seam side down into a lightly greased bowl. Cover and let dough proof for 90 minutes to two hours. Or until it doubles in size.
Transfer the dough to a flat surface. Add a little more oil to hands. Divide the dough into 8 equal pieces. Form each into a round ball and place on lightly greased baking sheet. Rub more oil or shortening on your fingers and rub a light coat all over the tops of dough balls, flattening slightly.
Using your hands or a lined tortilla press, weigh out about 40 grams of concha topping and flatten to cover the surface of the dough balls. For tri colored topping, take some of each color pasta and approximately weigh 40 gr. Place the little balls of color together like a triangle. Gently flatten in press. Place on top of dough ball. Score the topping lightly with a small sharp knife. Don't go too deep or topping will separate too much when it proofs or bakes. Cover and let proof for 40 minutes. Bake in preheated 375 Degree F oven for 20-22 minutes.
Let conchas cool before removing them from baking sheet. Try not to handle them too much when they are warm or the candy topping could break off. Once cool, store in large covered storage container or large storage bag for a few days.

Notes

For The Semitas, follow the recipe above, except that you will use grated piloncillo sugar instead of granulated sugar for the dough. You will also mix in the zest of 1 large orange. Form 4 large dough balls and with shortening on your hands, pat them down gently to flatten before they proof for the second time. There is no topping on the semitas, but in some bakeries sometimes they will sprinkle with sesame seeds on top before baking. Internal temperature of the bread should read 190 degrees F when done.